YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared salmon served with crisp-tender garlic green beans and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty touch.
INGREDIENTS
4.5 ounces Wild-Caught Salmon Fillet
0.75 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
0.75 tablespoon Extra Virgin Olive Oil
2 cloves Fresh Garlic
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches your preferred level of doneness.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining olive oil and the trimmed green beans, sautéing for about 5 minutes until crisp-tender.
Stir in the minced garlic and cook for 60 seconds until fragrant, being careful not to burn the garlic.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Serve the seared salmon over the brown rice with the garlic green beans on the side and a fresh lemon wedge.